Crescent rolls have been a household favorite for years. Flaky, buttery, and simple to prepare, they can transform an ordinary weeknight meal into something special. It’s no surprise that cooks began adapting them into complete dishes, and this Chicken Crescent Roll Casserole is one of the best examples—comforting, easy, and reliably delicious.
This casserole is simple to make from scratch, but it becomes even quicker if you use leftover chicken—rotisserie works especially well. When cooking chicken for a meal, consider making an extra breast or two to have on hand for recipes like this. If you keep crescent rolls in your fridge, this dish becomes a pantry-friendly, last-minute dinner option.
If you don’t have cooked chicken, the recipe includes a quick pan-fry method for boneless skinless breasts. To shred the chicken, I usually pull it apart with two forks and then chop a little with a chef’s knife for uniform pieces. Some cooks prefer a hand mixer for fast shredding—use the method you find easiest.
This is a great recipe to get kids involved in the kitchen. Give younger helpers simple tasks like opening cans and stirring the soup mixture, while older children can roll the crescent dough around the chicken. It’s an easy way for them to feel proud of contributing and excited to eat the results.
Chicken Crescent Roll Casserole
3.6 from 335 votes
Ingredients
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3 boneless skinless chicken breasts
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2 packages (8 ounce) crescent rolls
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2 cans (10.75 ounce) cream of chicken soup
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2 cups (10 oz box) frozen broccoli
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1 cup chicken broth or stock
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1 cup shredded Cheddar cheese
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1 tablespoon vegetable oil
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1 teaspoon (optional) white wine vinegar
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
Directions
- Preheat oven to 350° F (175° C). Grease a 9×13-inch baking dish.
- Season chicken breasts with salt and pepper. Heat vegetable oil in a large skillet over medium heat. Cook chicken 5–7 minutes per side, until no longer pink and juices run clear or internal temperature reaches 180° F (82° C). Shred the cooked chicken.
- Open crescent roll packages and unroll the individual rolls into triangles.
- Evenly distribute shredded chicken on the crescent triangles. Roll each triangle from the wide end around the chicken and place seam-side down in the prepared baking dish.
- Add frozen broccoli to the dish, tucking it into the spaces between the crescent rolls.
- In a bowl, combine the cream of chicken soup, chicken broth, optional white wine vinegar, onion powder, garlic powder, and shredded Cheddar. Season with additional salt and pepper to taste. Pour the mixture over the rolls and broccoli.
- Bake in the preheated oven until the sauce is bubbling and the crescent rolls are golden, about 45–50 minutes.
Notes
- For lower sodium, use low-sodium cream of chicken soup and low-sodium chicken broth. Reduce added salt as needed.
- If you omit frozen vegetables, reduce baking time by 5–10 minutes.
- Other frozen vegetables like cauliflower, peas, or green beans work well as substitutes for broccoli.
- Milk can replace chicken broth, though you may need to adjust baking time slightly.
- Try different cheeses—sharp cheddar, Swiss, gouda, or Parmesan will change the flavor profile.
This casserole is very versatile. Swap the seasoning blend for your favorite herbs or seasoning salts, and try different “cream of” soups—cream of broccoli, celery, or mushroom all make tasty variations. Cheese is another easy place to experiment: try sharp cheddar, Swiss, gouda, or Parmesan to change the flavor. With a few simple swaps you can make this dish fit your family’s tastes and pantry.